Tag Archives: Punjabi Cuisine

Recipe – Mustard greens / Sarson ka saag / Makki di roti and sarson ka saag

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Prep Time: 15 minutes

Cooking Time: 25 Minutes

Serves: 4

Ingredients

  • Mustard Leaves (Sarson): 3 cups, washed and chopped
  • Spinach (Palak): 2 cups, washed and chopped
  • Paneer: Cut into ¼ inch square cubes, 1 cup
  • Butter or ghee or oil: 2 tablespoons
  • Ginger: chopped, 1 teaspoon
  • Garlic: chopped, 1 teaspoon
  • Green chili: chopped, ½ teaspoon
  • Onion: 1 medium size, finely chopped
  • Salt: 2 Teaspoon or to taste
  • Black pepper powder: ½ Teaspoon
  • Garam Masala Powder: ½ Teaspoon
  • Water: As required
  • Corn flour: 2 tablespoons
  • Milk cream: 2 tablespoons
  • Fresh Coriander leaves: 1 Tablespoon

Method

  • Heat 1 tablespoon oil in a pan. Saute ginger, garlic, onion and chili for 2-3 minutes.
  • Add 2 tablespoon of corn flour and saute for 30 seconds
  • Add chopped mustard greens and spinach, salt, black pepper powder, garam masala power. Stir well and cover with lid. Cook it for 5-6 minutes.
  • Remove the lid and add 2 cups of water and cook till greens are completely cooked.
  • Turn off the heat and let it cool to room temperature (around 10 minutes).
  • Blend/ grind this to a coarse paste.
  • Heat 1 tablespoon oil again in a pan (same as before or a new one).
  • Add the paneer cubes and saute for 2 minutes or till light brown spots on the paneer cubes.
  • Add the mustard-spinach paste and milk cream. Stir well and cover it for another 2-3 minutes.
  • Turn off the heat. Add coriander leaves.
  • Serve hot.

Cook’s Note

  • Recipe – Makki Di Roti
  • Adding paneer cubes are optional.
  • Mustard greens (sarson ka saag) has a different taste, so I always mix spinach leaves or methi levaes or Bathua leaves with it.
  • Instead of grinding the cooked saag later, you may blend the spinach and mustard greens to a puree first. Then start cooking.
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Recipe – Makki Di Roti / Makki di roti and sarson ka saag / Cornmeal flour Flatbread / Makki ki roti

Aviary Photo_131486860506595872

Prep Time: 15 minutes

Cooking Time: 20 Minutes

Serves: 12 Rotis

Ingredients

  • Cornmeal flour (Makki ka aata) 2 cups
  • Whole Wheat Flour (Aata): ½ cup
  • Salt: 1 ½ teaspoon or to taste
  • Warm Water: As required to knead the dough
  • Butter or ghee for greasing: As required

Method

  • Combine cornmeal flour, wheat flour and salt.
  • Using warm water knead a soft and smooth dough.
  • Divide the dough into 12 equal portions and roll into balls.
  • Take 2 thick plastic sheets or parchment sheets of 6-7 inch square shape. Place 1 plastic sheet on the rolling board, sprinkle some cornmeal or wheat flour, add 1 dough ball, sprinkle some flour again, place the other plastic sheet on top of it and gently roll the ball into a 4-5 inch diameter circle.
  • Alternatively, you may flatten the circles using your hand, between dampened palms.
  • Heat a tawa and gently place the roti on it. Before placing the roti on tawa, tawa should be really hot, like smoking hot. As soon as you place the roti, medium the heat. Cook for 1 minute and flip it gently. Spread some ghee or butter. Flip again after 1 minute and spread some ghee or butter on the other side. Roast till both sides are done with dark golden spots.
  • Serve hot with sarson ka saag or mustard greens.

Recipe – Spicy Rajma / Punjabi Style Rajma Masala

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Soaking time: 10-12 hours

Prep Time: 30 Minutes

Cook Time: 25 Minutes

Serves: 4

Ingredients

  • Kidney beans (Rajma): 1 Cup
  • Chana Dal (split Bengal gram): 1 tablespoon
  • Water: As required
  • Salt: 2 Teaspoon or to taste
  • Turmeric Powder: ½ Teaspoon
  • Oil: 2 Tablespoon
  • Dried Red Chili: 3
  • Cumin Seeds: 1/2 Teaspoon
  • Onion: 1, chopped
  • Tomato: 3, chopped
  • Ginger: 1/2 teaspoon, chopped or crushed
  • Garlic: 1/2 teaspoon, chopped or crushed
  • Green Chili: 1, chopped
  • Garam masala Powder: ½ Teaspoon
  • Cumin powder: ½ teaspoon
  • Coriander powder: 2 teaspoons
  • Cilantro (Coriander Leaves): 2 Tablespoon, chopped

Method

  • Wash the Rajma and chana dal 2-3 times and soak in water for minimum 6 hours or overnight.
  • Boil the Rajma with 3 cups of water, salt and turmeric powder in a pressure cooker for 4 whistles.
  • Heat 1 tablespoon oil in a pan. Add dried red chili, onion, ginger and garlic and sauté till onions are light brown.
  • Add tomato and green chili. Sauté for 4-5 minutes till tomatoes are cooked.
  • Turn off the heat and let it cool.
  • Grind the Masala Gravy to smooth puree. (Optional)
  • Heat 1 tablespoon oil. Add cumin seeds, after 30 seconds add the boiled Rajma with water, the grinded onion-tomato gravy, garam masala, cumin powder, coriander powder. Mix well. Let it boil.
  • Medium the heat and cook it for 7-8 minutes.
  • Turn off the heat. Garnish with coriander leaves.
  • Serve with Jeera Rice.

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Recipe – Kaali Dal / Kaali dal makhni / Restaurant Style Dal Makhni

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Prep Time: 20 mins

Cook Time: 20 mins

Serves: 4

Ingredients:

  • Whole black Urad Dal (whole black lentils): 1 cup
  • Salt: 1 ½ teaspoon or to taste
  • Oil or Ghee: 2 Tablespoon
  • Cumin seeds: ½ Teaspoon
  • Onion: 1 medium sized, chopped
  • Tomato: 2 medium sized, chopped
  • Ginger: finely chopped, 1 teaspoon
  • Garlic: finely chopped, 1 teaspoon
  • Green Chili: finely chopped, 1 teaspoon
  • Clove (laung spice): 1
  • Cardamom (Elaichi): 1
  • Turmeric powder: 1 teaspoon
  • Red Chili Powder: 1 Teaspoon
  • Garam masala: 1 teaspoon
  • Asafoetida (Hing): 1 pinch
  • Curry Leaves: 4-5
  • Red Dried Chili: 1 or 2
  • Coriander leaves: finely chopped, 1 tablespoon
  • Water: 4 ½ cup or as required
  • Fresh milk cream / curd: ¼ cup
  • Butter: ½ tablespoon

Method:

  • Wash the black urad dal 2-3 times. Soak it in water for 2 hours.
  • Pressure cooker the dals with water, turmeric, salt and ½ tablespoon of oil. 3 whistles are good in high flame.
  • Heat ½ tablespoons of oil or ghee in a frying pan. Add cumin seeds and when they change color add dried red chili, curry leaves, clove and cardamom. Stir.
  • Add onion, garlic and ginger. Sauté until onions are golden brown. Add Tomatoes, green chili, red chili powder, garam masala powder. Sauté until tomatoes are cooked.
  • Turn off the heat. Let it cool for 5 minutes. Grind it using little water to smooth paste.
  • Heat 1 tablespoon oil in the same pan. Add cumin seeds and hing. after 30 seconds, add the grinded paste.
  • Add dal on top of the paste.
  • Add milk cream, stir and cover the pan for 2-3 minutes.
  • Turn of the heat.
  • Garnish with coriander leaves and place a dollop butter on top. Serve hot.

Cook’s Note

  • Instead of black urad dal, you may use black masoor dal.

 

Recipe – Paneer Paratha / Cottage cheese stuffed wheat tortilla

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Prep Time: 15 Minutes

Cook Time: 25 Minutes

Serves: 6 Paranthas

Ingredients

  • Whole wheat Flour (Aata): 2 Cup
  • Water: As required
  • Paneer: Grated or crumbled, ¾ cup
  • Green chili: 1, finely chopped or crushed
  • Ginger: 1/2 teaspoon finely chopped or crushed
  • Cumin seeds: ¼ teaspoon
  • Salt: ½ Teaspoon or to taste
  • Garam masala Powder: ¼ Teaspoon
  • Cumin Powder: ¼ Teaspoon
  • Red chili powder: ¼ Teaspoon
  • Aamchur Powder: ¼ Teaspoon
  • Coriander leaves: 1 tablespoon
  • Oil / ghee / butter: To roast the parathas

Method

  • Using wheat flour and water knead a soft dough. Add 1 teaspoon oil and knead again. Cover the dough with a wet cloth and keep aside.
  • Grate or Crumble the paneer. Add ginger, chili, salt, garam masala powder, cumin powder, red chili powder, aamchur powder, coriander leaves and mix well. Using 1/2 tablespoon of oil / ghee, make a smooth dough. Divide the dough in 6 equal portions.
  • Take the wheat dough and divide into 6 portions.
  • Roll out wheat ball to small 2-3-inch diameter circles, add a portion of prepared paneer stuffing in the center, seal the edges and lightly roll out into 4-5 inch diameter circle. Sprinkle little dry wheat flour as and whenever needed to roll the paratha.
  • Heat a non-stick tawa. Place the prepared parantha on it, flip after 30 seconds, add little oil/butter/ghee, flip again after 30 seconds, spread little oil/butter/ghee. Roast till both sides are done evenly with golden brown spots (not black).

Cook’s Note

  • You may roast the paneer stuff using 1 tablespoon oil for 6-7 minutes in medium heat.
  • You may use homemade fresh chhena instead of store brought paneer. Visit: Chhena Recipe

Recipe – Spicy Kala Chana / Kerala Kadala Curry / Punjabi Kala Chana Masala

Aviary Photo_131492015335005621

Soaking time: 6 Hours

Prep Time: 20 Minutes

Cook Time: 25 Minutes

Serves: 4

Ingredients

  • Black Chickpeas (Kala Chana): 1 Cup
  • Water: As required
  • Salt: 1 Teaspoon to taste
  • Turmeric Powder: ¼ Teaspoon
  • Oil: 2 Tablespoon
  • Curry Leaves: 2-3
  • Dried Red Chili: 1
  • Bay Leaf: 1
  • Cinnamon stick: 1 small piece
  • Clove: 1
  • Cardamom: 1
  • Cumin Seeds: 1/2 Teaspoon
  • Onion: 1, chopped
  • Tomato: 2, chopped
  • Ginger: 1 teaspoon, chopped or crushed
  • Garlic: 1 teaspoon, chopped or crushed
  • Green Chili: 1, chopped
  • Garam masala Powder: ½ Teaspoon
  • Dry Mango Powder (Amchur Powder): 1/2 Teaspoon
  • Grated Coconut: 2 Tablespoon
  • Fresh Milk Cream: 1 Tablespoon
  • Cilantro (Coriander Leaves): 2 Tablespoon, chopped

Method

  • Wash the kala chana 2-3 times and soak in water for minimum 6 hours or overnight.
  • Boil the kala chana with 2 cups of water, salt and turmeric powder in a pressure cooker for 4 whistles in medium flame.
  • Heat oil in a pan. Add cumin seeds, curry leaves, dried red chili, bay leaf, clove, cardamom, cinnamon stick. Sauté for 3-4 minutes.
  • Add onion, ginger and garlic and sauté till onions are light brown.
  • Add tomato, green chili, coconut, garam masala powder, amchur powder. Sauté for 4-5 minutes till tomatoes are cooked.
  • Turn off the heat and let it cool.
  • Grind the Masala Gravy to smooth puree. (Optional)
  • Heat little oil, add hing, add the boiled kala chana with water and grinded gravy. Mix well. And cover it for 4-5 minutes.
  • Turn off the heat. Garnish with fresh milk cream and coriander leaves.

Recipe – Mooli Ka Paratha / Punjabi Mooli Parantha

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Prep Time: 20-25 mins

Cook Time: 20-25 mins

Serves: 6 Paranthas

Ingredients

  • Radish: White, peeled and grated, 2 cups (2 medium sized)
  • Whole wheat flour (Aata): 2 cups
  • Salt: to taste
  • Carom seeds (ajwain): 1 teaspoon
  • Black Pepper powder: 1 teaspoon
  • Ghee or butter for roast

Method

  • Take the grated radish in a bowl, add salt, mix and set aside for 10 minutes.
  • Squeeze out all the excess water and transfer the radish in another bowl.
  • Now, knead wheat flour with the radish water and make a soft dough. Cover it with a wet cloth and keep aside for 10 minutes.
  • To make stuffing, combine carom seeds and black pepper powder with grated radish and mix well.
  • Divide the wheat dough into six equal portions and divide the radish stuffing into six equal portions as well.
  • Roll out wheat ball to small discs, add a portion of prepared stuffing in the center, seal the edges and lightly roll out into thick parantha.
  • Heat a non-stick tawa. Place the prepared parantha on it and roast with ghee or butter till both sides are done evenly.